Cherry Pie with Lattice

Made with this course.

Project Description

Share a little about the ingredients and techniques used to create this dish/item.
Filling:
frozen dark red cherries, 2.5 pounds, thawed -- They were quite juicy.
2 tsp almond extract
2.5 Tbsp Z-Sweet + 2.5 Tbsp sugar with 3 Tbsp instant clear gel, stirred together
2 Tbsp Tapioca starch
pinch of salt
Bottom crust -- (I had to change for the top because this one wouldn't hold together enough for lattice strips. So this made 2 bottom crusts. One will be for a future pie.
Then I had to remake dough for the strips.
3 oz almond flour made in the dry jar of a Vitamix (food process would also work) from raw almonds that still had their skins on.
12 oz flour (I tried 9 first, but apparently the almond flour didn't act like flour in this dough, so I treated it like an adjunct ingredient outside of the 1-2-3 ratio.
8 oz of organic, mechanically pressed palm oil with 0 trans fats -- Spectrum brand. This was a very soft shortening. I needed to freeze the dough between making it and rolling it out.
1 tsp salt 1 tsp baking powder, 2 Tbsp sugar.
Lattice strips:
6 oz flour
4 oz Earth Balance sticks
2 oz cold water
1/2 tsp salt
1/2 tsp baking powder
1 Tbsp sugar
I brushed the top with:
1 Tbsp Agave syrup, 1Tbsp earth balance, and 2 Tbsp Silk soymilk, heated to melting in a microwave.
What are you most proud of?
That I didn't give up when the first dough clearly wasn't going to make lattice strips. I have never made them before and I had a though -- Oh well -- it didn't turn out -- bake it without them. But instead I made a half-batch of a more elastic dough. I always thought that lattices were insanely difficult. This class showed me how to do that. I _love_ the way this turned out.
What advice would you give someone starting this project?
Go for it!

What you will need

stirred together
2 Tbsp Tapioca starch
pinch of salt
Bottom crust -- (I had to change for the top because this one wouldn't hold together enough for lattice strips. So this made 2 bottom crusts. One will be for a future pie.
Then I had to remake dough for the strips.
3 oz almond flour made in the dry jar of a Vitamix (food process would also work) from raw almonds that still had their skins on.
12 oz flour (I tried 9 first

but apparently the almond flour didn't act like flour in this dough

so I treated it like an adjunct ingredient outside of the 1-2-3 ratio.
8 oz of organic

mechanically pressed palm oil with 0 trans fats -- Spectrum brand. This was a very soft shortening. I needed to freeze the dough between making it and rolling it out.
1 tsp salt 1 tsp baking powder

Q&A with SiValEngr

ilamilam asked:

beautiful result! Is this with the same mixture of walnut+earth balance sticks? By the way: I found here in Hong Kong some earth balance shortening sticks: is this what you are using when you mention "sticks" by this brand? thank you!